Sun-dried red chilies are a key ingredient in this recipe. I used Byadagi chilies — which originate from the town of Byadagi, Karnataka, in South India — but you may substitute it with any sun ...

If the recipe calls for 1 teaspoon of red pepper flakes, add 1/2 teaspoon of cayenne pepper powder. 2. Chili Powder: Exciting ...

Here’s how to make my chili crisp: Pulverize ½ cup dried red chiles into little flakes in a food processor or ... If you don’t have whole chiles, substitute about ⅓ cup crushed red pepper ...

Some of the crushed dried green chilies are New Mexico Big Jim, which is a very large — about 13 inches long — medium-hot chili. The hotter red chilies are crushed Sandia peppers, a New ...

Whole dried red chilies make this chili like none other. I first made it in Santa Fe, ... Consider swapping the ground beef out for ground turkey or plant-based ground meat substitutes.

Poblano: A big green pepper that is not too punchy in its heat. As poblanos ripen, the fruit reddens. Ancho: A dried, ripe poblano pepper becomes an ancho chili, sweet and smoky, mild to medium hot.

Substitute: Hot Italian sausage or make your own with ground pork, garlic, cumin and paprika. Chile de arbol: Small, bright red, fairly hot dried Mexican chili. Substitute : Chile powder.

Dried chilies are worth their weight in gold. They are excellent sources of flavor, giving foods a robust, smoky flavor with lots of zest.However, getting to know dried chilies can be confusing.

When you think of Mexican chiles, you likely first conjure up the fresh, spicy green kinds—jalapeños, serranos, and poblanos. But in our cookbook, Nopalito, we make the case for why dried ...